Enjoy this special modern-day pirates of the Caribbean feature from Caribbean Travel + Life magazine

Read the full-length Trinidad article from the May issue of Caribbean Travel + Life.

Jazz, Heritage, Underwater Festivals and more are celebrated on Tobago

Looking for some tunes to get you in the Carnival mood? After our editor's recent jaunt to Trinidad for Carnival, she hand-picked the best of the bunch to get you jumping in your seats.

In Trinidad & Tobago, conch is called “lambie.” This method of preparation could be considered a ceviche but because of the conch’s texture it must be cooked to soften it. Makes four to six servings.

Reprinted with permission from Ramin Ganeshram’s Sweet Hands: Island Cooking from Trinidad & Tobago (Hippocrene, NY)

A new film reveals the most intimate portrait of the acclaimed singer yet, and lots of surprises.

Trinidad’s bucket-list bacchanal incorporates a slew of must-do public events. Here’s the skinny on what happens when. 

Two Jamaican fast-food brands go crust-to-crust for the hearts (and stomachs) of a nation.

Trinidad Carnival isn't only for hard-bodied, hard-drinking young'uns. Mere mortals can enjoy the bacchanal too!

The area of Paramin, perched breathtakingly high atop the mountains of Trinidad's Northern Range, is the herb basket of the country. The steeply sloped hillsides and cool mountain air make the region ideal for growing herbs like shado beni, chives, thyme, and parsley. The Creole-descent farmers who cultivate these plants are the go-to guys for every Trinidadian cook, since their spices are an absolute necessity for the local pantry. The addition of shallots, onions, and vinegar, and the omission of oregano, makes it a bit different from standard green seasoning used elsewhere on the island, although you can substitute one for the other where any Caribbean recipe calls for green seasoning. Recipe reprinted with permission, from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram

Meat patties, or particularly beef patties, are largely credited to Jamaica, but they are made in most of the English-speaking Caribbean, using whatever particular mix of local spices is most liked. Annatto, locally called "ruku," gives the pastry it's deep yellow color. In Trinidad, for example, the version below features green seasoning with curry that gives these patties a totally Trini taste. They can be made with ground chicken, turkey, or beef. Recipe reprinted with permission, from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram